Color concentrate for edible fats.



7 BEST AVAILABLE cop.

CARLETON ELLIS. OF MONTCLAIR. 'NEW JERSEY.

COLOR CONCENTRA'IE FOR EDLlIBLE FATS.

neoasai No Drawing.

citizen ol the lnitcd States. and a resident of lont la ir. in the county of Essex and bltateot' .\e\v Jersey. have invented certain ccntrates for l'ldible hats. at which the fol.- lowmg is a specilicalion.

{this invention relates to butter coloring con'ipounds o'r compositions and the like 'and relates particularly to a color --oncentrate or coloring agent wholly compatible with ordinary butter. thereby enabling the use of such coloring composition in genuine butter without-modifying the stamlard of edibility of the fat.

The invention relatesparticularly to the use of butter fat as a carrier and solvent for dyestuffs or coloring matter of a character adapted for use 'in edible fat products in- .cluding arnotto, certain yellow or orange azo dyes and the like.

In preparing the composition ordmary butter preferably as fresh as possible is pressed, preferablafter slow cooling so as to cause seeding of the stearin. etc, On careful pressing an oil which ren'iains in a --ubstantially liquid condition at ordinary ,temperaturesiis obtained, the amount of this ordinarily ranged from 40 to 50f 1 of th butter fat employed. Before pressing how- 'ever, it is preferable to remove the aqueous material and curds by melting and allowing separation to take place or by filtration orin any other suitable manner. The dried liquid butter oil is then saturated or heavily charged with coloring matter such as arnotto and the like to form a concentrate which is preferably sterilized. The dyestufl or color employed is preferably of a vegetable nature, arnotto being especially desirable. In some cases the product may be sterilized by simple pasteurizing in sealed containers. The product is improved in stability by being charged with carbon diosid gas with consequent elimination of air, thus maintaining the butter oil in a non-oxidizing atmosphere.

Butter oil'has marked advantages over cottonseed oil and the like. (ottonseed oil when charged with eolordoes not always blend entirely satisfactorily and besides has the serious disadvantage of introducing into butter a vegetable oil in a greater or less amount depending upon the amount of'coloration required. The butter oil on the Specification of Letters Patent.

Application filed December 16. 1915. Serial No.-67.139.

atented Nov. 7. 1916.

other hand is highly satisfactory. both as a solvent for the coloring matter and as to its blending qualities in the butter nniterial which is to be colored. 'hen freed from moisture in the manner described a product is obtained which is quite stable and may be preserved in containers for a.considerable period of time without any substantial deterioration. While butter oil of the-character specified is preferably employed; it'fis also possible to use butter fat of a higher degree of consistency depending on the season of the vear.'ete.. and in fact. ordinary butter fat may be used especially in hot weather. ()t course, when using the unpressed buttcr'tat it is desirable or essential to remove the water and curd and particular care should be taken in pressing the material to be used in warm climates to remove all the casein which deteriorates very rapidly in the presence of moisture. caseinfree butter or butter fat or oil or butter prop: erly sterilized and charged with dyestutf to form a color concentrate and incorporated if necessary with a preservative such as salt. sodium benzoate. carbon dioxid or alcohol and the like tends to remain without appreciable trend to rancidity for a considerable period. thus ena ling the compound to be made up in a central plant and shipped to long distances for use as may be required in -main stable ov -r a long period the composition specifically illustrated is preferably employed.

'hat I claim is: 1

1. butter coloring composition comprising the dry liquid constituents of butter fat freed from considerable quantities of the other constituents of normal butter. and being highly charged with artifi ial coloring matter capable of tinting butte" a yellow shade.

E2. butter olor concentrate omprising the liquid constituents only of butter fat substantially free from water and caseinand at lexist partially freed from stearin and saturated with yellow coloring matter.

3. butter color ('HIH('|HI:\i'( comprising those constituents only of butter fat which the coloring of ordinary butter fat. In a BEST AVAlLABLE COP i are liquid at ordmary temperatures, the

same being substantially free from water and from casein, said material being substantially saturated with yellow coloring matter, all in a sterile condition.

4 A butter color concentrate comprising the liquid constituents only of butter tat substantially saturated with yellow coloring matter.

5. A butter coloring composition comprising at least the normally liquid constituents of butter fat free from casein and containing materially less steal-in than ordinary butter, and substantially saturated with yellow colorirn, material.

6. A butter coloring composition comprising at least the.normall liquidconstituents of butter fat substantially saturated with yellow coloring material, and charged with a preseryati 'lg gas.

7. A butterh'oloring composition comprisin;' dry, normally substantially liquid butter oil substantially saturated with vegetable color-in material of yellow or orange shades.

8. A butter coloring composition comprising substantially only those oily constituents of butter that are substantially liquid at ordinary temperature heavily charged with a lmtter-coloring dyestulf.

9. composition of matter liquid at or'dinary temperature, containing butter-Q6101- ing, in amount materially greater than in any; ordinary butter of normal color, dissolved in butter oil.

CARBETON ELLIS. 

